Banana Upside Down Cake

I’m in the middle of a super, super busy week, lots of orders, so I decided to post this little cake.

This recipe was originally published in the super cool blog The Wicked Noodle, as a guest post. It’s as Brazilian as you can get: this buttery cake with the caramelized bananas on top can be found in almost every bakery around here.

Banana Upside Down Cake

For the caramel banana layer:

• 1 1/2 cup (170g) sugar

• 5 to 6 ripe bananas (make sure they are ripe, otherwise they will become hard)

For the cake:

• 2 cups (240g) all purpose flour
• 1 cup (90g) cornstarch
• 1 tbsp baking powder
• 4 large eggs, divided
• 4 tbsp (56g) unsalted butter
• 2 cups (200g) sugar
• 1 cup (200ml) milk

Make the banana layer:

1. Put the sugar in a 10 in. (25cm) round pan, and bring it to a medium heat to
make a dry caramel. Once it’s fluid and light amber in color, with a wooden spoon,
distribute the caramel evenly all over the bottom and sides of the pan. Set aside.
2. Split the bananas lengthwise and distribute them with the cut side down, over the
caramel. Try to place them as close as you can (they will shrink a bit) and close to
the pan sides – it will be easier to release the cake later if you do so.

Make the cake:

1. Preheat the oven 350° F (180°C).
2. In a bowl, sift the flour, cornstarch and baking powder. Set aside.
3. Beat the egg whites with a pinch of salt until soft peaks form. Set aside.
4. In the electric mixer, beat the butter, sugar and egg yolks until very light and
creamy.
5. Add the flour mixture in three additions, alternating with the milk. Beat only
until the flour is all mixed. With a big spatula, fold the beaten egg whites
carefully.
6. Pour the batter over the banana layer, distributing evenly.
7. Bake for 40 to 50 minutes, until it’s golden and a toothpick inserted in the
center of the cake comes out clean. Let the cake rest for a bit, but you want unmold it while it’s still warm.